Food safety and HACCP basics

Why Food Safety Matters

• Cafés handle perishable items (milk, pastries, sandwiches) that can cause foodborne illness if mishandled.
• Strong safety practices protect customers, staff, and brand reputation.

Core Food Safety Principles

• Clean: Proper handwashing, sanitizing equipment, and surfaces.
• Separate: Avoid cross-contamination between raw and ready-to-eat foods.
• Cook: Ensure foods are cooked to safe internal temperatures.
• Chill: Store perishables at correct cold-holding temperatures (≤5 °C / 41 °F).

HACCP Framework

• Hazard Analysis Critical Control Points (HACCP): A systematic preventive approach.
• Key Steps:

1. Hazard Analysis: Identify biological, chemical, and physical risks.
2. Critical Control Points (CCPs): Steps where hazards can be controlled (e.g., milk steaming, refrigeration).
3. Critical Limits: Measurable standards (e.g., milk stored at ≤5 °C, hot food held at ≥63 °C).
4. Monitoring: Routine checks with logs and thermometers.
5. Corrective Actions: Steps if limits are exceeded (discarding unsafe food).
6. Verification: Periodic audits and testing.
7. Documentation: Records of checks, corrective actions, and staff training.

Café-Specific Applications

• Milk jugs kept in refrigerators at correct temp.
• Hot-holding for soups/pastries at safe limits.
• Clear labeling of allergens (nuts, gluten, dairy).
• Rotation of stock using FIFO (First In, First Out).

Staff Training & Culture

• Staff must be trained in safe handling and HACCP basics.
• Culture of safety: everyone responsible for preventing contamination.

Summary

Food safety in cafés relies on cleaning, separation, temperature control, and HACCP principles. By applying preventive controls and maintaining strong records, cafés can ensure compliance and protect both customers and reputation.

• Tags:
• Food Safety
• Temperature Control
• Staff Training
• Milk Steaming
• Cross Contamination
• Brand Reputation
• Critical Control
• Control Points